Variation of physicochemical and sensory properties during the aging of yerba mate

Yerba mate infusion is widely consumed in Argentina, Brazil and Paraguay. One of the processing steps used in Argentina is aging. The following three methods were used to age yerba mate: 1) air humidity and temperature-controlled aging; 2) temperature-controlled aging and 3) no control. The aim of this research was to determine the physicochemical and sensory attribute differences when yerba mate was aged using these three methods. The concentration of caffeine, glucose, fructose, maltose and phenolic compounds and pH diminished in all three aging methods but by different percentages. The sensory attributes did not exhibit uniform behaviour. Astringency remained constant in the first method and diminished in the other two. Bitterness increased in all three methods but by different percentages. Sweetness diminished in all three methods. Notably few correlations were determined between physicochemical and sensory attributes.

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Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽

10.21014/acta_imeko.v5i1.274 ◽

2016 ◽

Vol 5 (1) ◽

pp. 22 ◽

Cited By ~ 3

Author(s):

Milena Bucar-Miklavcic ◽

Terezija Golob ◽

Vasilij Valencic ◽

Erika Bester ◽

Bojan Butinar ◽

...

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Sensory Properties ◽

The Other ◽

Virgin Olive Oils ◽

Olive Oils ◽

Olive Variety ◽

End Stage ◽

Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

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Physical and Sensory Properties of Chicken Patties Made with Various Levels of Fat and Skin

Journal of Food Protection ◽

10.4315/0362-028x-45.3.214 ◽

1982 ◽

Vol 45 (3) ◽

pp. 214-217 ◽

Cited By ~ 3

Author(s):

M. J. BUYCK ◽

S. C. SEIDEMAN ◽

N. M. QUENZER ◽

L. S. DONNELLY

Keyword(s):

Calcium Alginate ◽

Textural Properties ◽

Sensory Attributes ◽

Sensory Properties ◽

Cooking Loss ◽

The Other ◽

Alginate Coating ◽

Chicken Patties

Chicken patties were prepared from spent fowl meat and contained either 0, 10, 20 or 30% added skin and fat. One-half of each of these treatments was coated with a calcium alginate film while the other half served as controls. Percentages of fat, moisture, cooking loss and shrinkage, as well as textural properties and sensory attributes, were determined for patties from each formulation/coating treatment. Patties containing 30% added skin and fat lost more moisture during cooking than the all-meat patties. In addition, patties containing 20 or 30% added skin and fat received lower texture desirability ratings as compared to the all-meat patties. No significant differences were observed in juiciness, flavor desirability or overall palatability due to the level of added skin and fat. Chicken patties coated with a calcium alginate film were rated as being significantly more juicy and palatable then patties without a calcium alginate coating.

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A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes

Animals ◽

10.3390/ani11102935 ◽

2021 ◽

Vol 11 (10) ◽

pp. 2935

Author(s):

Elin Stenberg ◽

Katarina Arvidsson-Segerkvist ◽

Anders H. Karlsson ◽

Aðalheiður Ólafsdóttir ◽

Óli Þór Hilmarsson ◽

...

Keyword(s):

Electrical Stimulation ◽

Meat Quality ◽

Shear Force ◽

Large Scale ◽

Carcass Characteristics ◽

Sensory Attributes ◽

The Other ◽

Small Scale ◽

Rigor Mortis ◽

Sensory Attribute

Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (large-scale) used electrical stimulation and fast chilling of carcasses, while the other system (small-scale) did not use electrical stimulation and applied slower chilling, with carcass temperature decreasing over a longer period after slaughter. Ten pairs of ram lamb twins were selected, and one of each pair was slaughtered at the large-scale abattoir and the other at the small-scale abattoir. Carcass weight, conformation, fatness, pH and temperature were recorded. Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, Warner–Bratzler shear force and sensory attributes. For meat quality attributes, the only differences were found in meat colour L* (lightness; p = 0.0073), sensory attribute “appearance colour” (p = 0.0089) and “fatty flavour” (p = 0.0554). Meat from the small-scale abattoir was darker in colour and had a more fatty flavour than the meat from the large-scale abattoir. For sensory attributes (apart from colour), no significant differences were found between the two abattoir systems.

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Aversive Textures and Their Role in Food Rejection

10.31234/osf.io/quk2f ◽

2020 ◽

Author(s):

Robert Pellegrino ◽

Curtis Luckett

Keyword(s):

Cluster Analysis ◽

Psychological Factors ◽

Sensory Attributes ◽

Prominent Feature ◽

Large Vocabulary ◽

Common Food ◽

Sensory Attribute ◽

Touch Sensitivity

Texture is a prominent feature in foods and consequently can be the reason a food is accepted or rejected. However, other sensory attributes, such as flavor/taste, aroma, sound and appearance may also lead to the rejection of food and motivations other than unpleasantness exist in unacceptance. To date, these motivations for food rejection have been studied in isolation and their relationships with psychological factors have not been tested. This study measured reasons people reject a food and probed into the specifics of texture rejection. A large U.S. sample (N=473) was asked to rate their motivations for rejecting a food, list foods that were disliked due to unpleasant sensory attributes, specify the unpleasant sensory attribute(s), and complete an assessment of general touch sensitivity. Results showed 94% of individuals reject a food due to its texture, a rate comparable to flavor-based rejection. Looking at the number of foods being rejected, flavor was the most common food attribute, followed by texture and then aroma. From a linguistic standpoint, aversive textures encompass a large vocabulary, larger than liked textures, and the same food may be rejected due to a single or combination of texture terms. Viscosity (e.g. slimy) and hardness (e.g. mushy) are the most common aversive texture types, but through cluster analysis subsets of individuals were identified that are more aversive to other textures. This study emphasizes the role of aversive textures in food rejection and provides many avenues for future investigations.

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Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

Foods ◽

10.3390/foods10030608 ◽

2021 ◽

Vol 10 (3) ◽

pp. 608

Author(s):

Inma Arenas ◽

Miguel Ribeiro ◽

Luís Filipe-Ribeiro ◽

Rafael Vilamarim ◽

Elisa Costa ◽

...

Keyword(s):

Phenolic Compounds ◽

Protein Stability ◽

White Wine ◽

The Other ◽

White Wines ◽

Comparative Efficiency ◽

Fining Agents ◽

Protein Instability ◽

Related Proteins ◽

Protein Stabilisation

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (−PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.

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Vegetative propagation, chemical composition and antioxidant activity of yerba mate genotypes

Plant Genetic Resources ◽

10.1017/s1479262121000150 ◽

2021 ◽

pp. 1-10

Author(s):

Leandro Marcolino Vieira ◽

Renata de Almeida Maggioni ◽

Jéssica de Cássia Tomasi ◽

Erik Nunes Gomes ◽

Ivar Wendling ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Vegetative Propagation ◽

Adventitious Rooting ◽

Ilex Paraguariensis ◽

Total Phenolic ◽

Yerba Mate ◽

Total Phenolic Compounds ◽

Leaf Retention ◽

Correlated Components

Abstract Ilex paraguariensis, commonly known as yerba mate, is a tree species native to South America. Its commercial value is due to the manufacturing of teas, with potential also in the pharmacological and cosmetic industries. Vegetative propagation of yerba mate is considered an innovation to the traditional production systems based on sexual propagation. The present study aimed to evaluate the rhizogenic potential and chemical attributes of mini-cuttings from 15 yerba mate genotypes, as well as to verify the correlation between phytochemical and rooting-related variables. Mini-cuttings were collected from a pre-existing mini-clonal hedge and the experimental design was completely randomized, with 15 treatments (genotypes), four replications and 10 mini-cuttings per plot. After 120 days, mini-cuttings were assessed regarding rooting, mortality, callogenesis and leaf retention percentages, percentage of mini-cuttings with both calluses and roots, number of roots and average root length. At the time of collection, subsamples from each plot were used for phytochemical analyses including total phenolic compounds, protein, caffeine and theobromine contents and antioxidant activity. Rooting percentages ranged from 5 to 72.5%, with significant variation among genotypes. Adventitious rooting and phytochemical profile of yerba mate mini-cuttings are genotype-dependent. Leaf retention is a relevant factor in the rooting of yerba mate mini-cuttings and the levels of total phenolic compounds, antioxidants and theobromine present in mini-cuttings are negatively correlated components to Ilex paraguariensis adventitious rooting.

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Impact of Specialty Malts on Wort and Beer Characteristics

Fermentation ◽

10.3390/fermentation7030137 ◽

2021 ◽

Vol 7 (3) ◽

pp. 137

Author(s):

Luis F. Castro ◽

Abigail D. Affonso ◽

Renata M. Lehman

Keyword(s):

Phenolic Compounds ◽

Free Amino ◽

Amino Nitrogen ◽

The Other ◽

Fermentable Sugars ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Polyphenol Content ◽

The Impact

Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact of various specialty malts on wort and beer properties. A control beer was prepared with 100% base malt, and four beer treatments were prepared with the addition of kilned, roasted, and caramel specialty malts. For each treatment, 20% of the base malt was substituted with the various specialty malts when preparing the wort. The fermentable sugars and free amino nitrogen (FAN) content for each wort were analyzed. Alcohol by volume (ABV), international bitterness units (IBU), diacetyl, and polyphenol content of each prepared beers were subsequently analyzed. Results showed that wort prepared with the addition of roasted and caramel malts contained a lower concentration of fermentable sugars and FAN than wort prepared with the base and kilned malts. Beers prepared with the addition of roasted and caramel malts exhibited the lowest levels of ABV, as well as the lowest levels of diacetyl. These beers also exhibited higher levels of total phenolic compounds compared to the other beer samples. No change was observed in IBU levels as a result of brewing with the different specialty malts. This study illustrates how the use of specialty malts impacts wort and beer properties, providing useful information to aid in the production of quality beer products.

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Efficient hydrodeoxygenation of phenolic compounds and raw lignin-oil under a temperature-controlled phase-transfer catalysis

Fuel ◽

10.1016/j.fuel.2020.120091 ◽

2021 ◽

Vol 291 ◽

pp. 120091

Author(s):

Zhi Yang ◽

Bowen Luo ◽

Riyang Shu ◽

Zhipeng Tian ◽

Yu Kang ◽

...

Keyword(s):

Phenolic Compounds ◽

Phase Transfer Catalysis ◽

Phase Transfer ◽

Temperature Controlled

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Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages ◽

10.3390/beverages7030044 ◽

2021 ◽

Vol 7 (3) ◽

pp. 44

Author(s):

Margherita Modesti ◽

Colleen Szeto ◽

Renata Ristic ◽

WenWen Jiang ◽

Julie Culbert ◽

...

Keyword(s):

Sensory Attributes ◽

Sensory Properties ◽

Ozone Treatment ◽

Cabernet Sauvignon ◽

Negative Effects ◽

Volatile Phenols ◽

Post Harvest ◽

Perceived Intensity ◽

Wine Composition ◽

Marker Compounds

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

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Infestation of froghopper nymphs changes the amounts of total phenolics in sugarcane

Scientia Agricola ◽

10.1590/s0103-90162005000600005 ◽

2005 ◽

Vol 62 (6) ◽

pp. 543-546 ◽

Cited By ~ 6

Author(s):

Rafael José Navas da Silva ◽

Eduardo Rossini Guimarães ◽

José Francisco Garcia ◽

Paulo Sérgio Machado Botelho ◽

Maria Inês Tiraboschi Ferro ◽

...

Keyword(s):

Phenolic Compounds ◽

Low Temperature ◽

Temperature Variation ◽

Total Phenolics ◽

The Other ◽

Plant Phenolics ◽

High Moisture ◽

Randomized Design ◽

Leaf Tissues ◽

Completely Randomized Design

The increased rate of sugarcane harvest without previous burn has provided a very favorable environment to the froghopper Mahanarva fimbriolata (Stal, 1854), with high moisture and low temperature variation. Few works have studied the response of sugarcane to this pest, so little is known about resistant cultivars. Plant phenolics are widely studied compounds because of their known antiherbivore effect. This research aims to determine if the attack of M. fimbriolata nymphs stimulates the accumulation of total phenolics in sugarcane. The experiment was carried out in greenhouse and arranged in completely randomized design, in a 3 X 2 X 4 factorial with three replications. Second instar nymphs of M. fimbriolata were infested at the following rates: control, 2-4 and 4-8 nymphs per pot (first-second infestations, respectively). Pots were covered with nylon net and monitored daily to isolate the effect of leaf sucking adults. Leaf and root samples were collected and kept frozen in liquid nitrogen until analyses. Infested plants showed higher levels of phenolics in both root and leaf tissues. In roots, the cultivar SP80-1816 accumulated more phenolic compounds in response to the infestation of M. fimbriolata. On the other hand, higher levels were found in leaves and roots of control plants of SP86-42, which might be an indication of a non-preference mechanism. The increase of total phenolics in sugarcane infested with root-sucking froghopper nymphs does not seem to be useful to detect the resistance to this pest.

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